Colombian 白菜

As I described in the other post, everything here is bigger. It’s interesting (or more accurately, comforting?) when you come across food that you know just because you also eat the same in your own country (even though it’s in the Colombian size). So when I saw this ‘pak choy’ that was as long as my arm, I grasped. It was so big!? The Chinese ones are only as long as my hand (at most!).

One way that it is consumed is that the green part is separated from the white part. You make one dish by chopping up and blenching the leafy part draining the excess water. The leaves are served cold with lime juice. For another dish, the stems are sliced up and then cooked in cream, served hot. Both are delicious and I was glad to find out other vege options in a meat-loving country!